Wednesday, October 6, 2010

You can make rice in the slow cooker! Even on days you don't end up using the slow cooker for a main course, you can use it for fuss-free sides.

I used long-grain white basmati rice, but a long-grain brown would work also. The short grains will get gummy--I'd stick to the longer stuff.

The Ingredients.

serves 4

1 (14.5-ounce) can diced tomatoes, drained

6 green onions, sliced

2 garlic cloves, minced

1 teaspoon Italian seasoning

1 cup long-grain white basmati rice

2 cups chicken broth

The Directions.

Use a 4-quart slow cooker (you can win one, here!). Put the tomatoes and sliced green onions into the bottom of your cooker and add garlic and Italian seasoning. Stir in the raw rice until it's evenly coated with the tomato gunk and spices. Pour in the chicken broth. Cover and cook on low for 4 hours, or unti the rice is tender. Take the lid off and fluff the rice with a fork. Let the slow cooker sit with the lid off for 10-15 minutes before serving to release steam.

The Verdict.

We ate our Italian rice with a roasted chicken. I liked how the rice was speckled with color and infused with flavor, but no oil or fat. We all ate our dinner without complaint. YAY!

Ooo, this is great...love flavored rice, but the packaged stuff is pretty horrible. Betcha could add curry powder in place of the Italian seasoning and half coconut milk for half the chicken broth for a different take...mmmm

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